Deep invited me to Thirsty Sunday,
a new event that’s in town where you pay RM35 entry
to try all these different international and local beers
while snacking on free buffet spread and snacks.
Hard to say no.
I love drinking on Sunday afternoons,
there’s always this SMELL in the air like it’s a holiday,
yet not.
Clem was practically pushing the Chimay in my face,
telling me how much he loves it and how he used to drink it with his friends in the woods after school.
It was actually pretty damn good.
I’ve known Nat since ’04, we used to work for promotions when we were in college to earn some extra moolah.
Here’s an old pic i found of us!
I told her she looks younger now.
Whereas i think i definitely did look younger last time. Schmeh.
Richard + Cher Ru
Deep the Drinker + i
When i first walked into Bakita,
i saw Vijen holding a baby.
So i went, “Yours ar?” Him: No la!!!
Me: Hey… you can’t blame me, i don’t see some people for a few years and suddenly they have babies.
It’s TRUE.
Vijen brought out this Bison Grass Vodka (which Clem said is popular in France) for us to try, and it’s super smooth.
We could easily drink it neat, with no ice whatsoever.
Seeing it was my first time in Bakita,
Vijen showed me around upstairs.
For updates on Thirsty Sunday,
follow these groups on FB: Cocktales BeerBeer
I went for the opening night of My Lingham Speaks last night,
and it was really good!
Plus the lighting that was staged for different moods and settings was fantastic.
The only part i spaced out was when there were a few minutes of football jokes.
I’m sure most of the women in the audience spaced out too :p
But my FAVOURITE was the caning he got when he was a kid,
i could so relate to it!
I’m sure many Malaysian kids can too…
the acting was superb and it was just like something i used to do, kinda, just that i wasn’t acting then.
I think i hid the cane from my mom once.
And oh of course i got into more trouble after that.
*harrumph*
Catch My Lingham Speaks yourself!
It goes on at KLPAC till 15th August 2010
and would be something great to do this weekend!
Big adventure for me this week!
In my opinion anyway *layannnn*
I told some friends last week that imma gonna try to cook.
The suggestions i mostly got were to cook pasta – aglo olio, carbonara, etc.
And i was like, “No… why would i want to cook pasta..?”
Anyone can cook pasta…
(Okay, so *i* don’t even cook pasta myself)
But i wanted to cook something a bit more complicated!
Just throw myself into a recipe that actually counts as cooking,
and if all fails, i’d just never blog about it
never mention it to anyone
and pretend i never intended to cook HAHA.
I was over at the Freeform office on Tues afternoon,
and spent some time talking crap with DidiBuli (i felt like someone dosed us both with drugs when we talk to each other!)
before googling some recipes to try out
so i could shop at Cold Storage @ Jaya One right after.
She suggested salmon cos it can be pretty simple,
and i wanted to hug her cos she’s the first that implied i could cook something else besides pasta.
I was quite fail at reading some of the recipes…
Didn’t even know what “c.” stood for till DidiBuli said, “… Cup!”
Whoops.
Somehow she still had a lot of hope in me,
and said i’m shouldn’t fail in cooking which according to her is a Test of Life.
So drama-rama.
AdrianCEO on the other hand was rather shocked that i am suddenly into cooking and said i’m getting old.
Bought the stuff at the super,
prayed my butter wouldn’t melt on the way home in the traffic jam,
flung open the apartment door,
and loudly declared that i was going to cook dinner that night.
Clem was grinning ear to ear, “You’re going to cook?… That ees kind of scary.”
Hmph.
Up till this week, i always assumed shallots were a type of seafood (probably cos it sounds like scallops).
Yes, i know what shallots are now.
Yes, i am slightly ashamed i didn’t know before :p
But what i don’t understand,
is why when you only need ONE measly shallot,
they only sell you a whole bag with a hundred of them.
Mixed olive oil + salt + pepper to season the salmon a tad while i did the sauces
I never knew butter costs RM8. Did you? Really.
Adding butter to reduction of cab sav + shallots + chicken stock
I steamed the veggies the normal way… in a pot.
Stated rather loudly to Clem who was in the living room, “You know what i need? A VEGETABLE STEAMER… and a LARGE MARBLE TABLE… in a BIGGER KITCHEN… and AN OVEN.” “I know. But right now, dat ees not posseeble.”
Making sure the salmon is just done on the outside,
and slightly pink on the inside.
It turned out rather well!
Though the ONE thing that i thought i’d ignore,
which was to leave the seasoning with the salmon i cooked,
had to be corrected and removed cos it was too salty.
But once i it was just the salmon and the sauce on top, it was okay… and mmm might i say, rather good!
It was a really cheerful experience,
and i’m so excited bout other recipes i’m going to try now!
And through all that, i promise i won’t become one of those bloggers who become boring and evolve to only blog about cooking bwahaha.
I popped into the Amber Chia Academy launch on Tuesday
to check out the new 2,000 square-ft modeling and make up school.
Founder of the academy is of course, Amber Chia herself;
with catwalk guru Benjamin Toong (also co-founder) and make up guru Desmond Yoi assisting her at the realm.
The Amber Chia Academy aims to prep students both mentally and physically to become a successful model.
I don’t think there’s much to go into where a make up and modeling school is concerned,
its pretty obvious!
Global shoe empire god Datuk Jimmy Choo was also present.
So many journalists flocking around him so i didn’t feel like bothering him for a picture,
and easily pacified myself with a paparazzo one.
Daniel + Amber
Modeling course fees range from RM1,688 to RM3,888
and make up course fees start from RM699.
Open Day is this Saturday and Sunday (14th and 15th August 2010)
from 10am to 4pm.
Amber Chia Academy
B-23-6 Jaya One
72A Jalan Universiti
Petaling Jaya
Tel: +603 7960 8010 www.amberchia.com/academy
